- Prep time
- 2–3 minutes
- Cook time
- 20–25 minutes
- 4–6 servings
The classic pairing of potatoes and rosemary comes together quickly in this crowd-pleasing recipe.
- 2–3 tablespoons extra virgin olive oil
- 12 ounces fingerling potatoes, rinsed and drained
- 1 tablespoon rough-chopped fresh rosemary
- Coarse sea salt and fresh cracked black pepper, to taste
In a medium skillet, heat the olive oil over medium-high heat until shimmering. Add the potatoes and toss to coat. Reduce heat to low and cover. Vigorously shake pan occasionally to cook evenly, until the potatoes can be easily pierced with a fork, about 20 minutes.
Remove the cover, raise the heat to medium and add the rosemary, salt and pepper to coat. Cook for 2 more minutes, then remove from heat. Let cool slightly before serving.